综述 REVIEW

发酵麦麸的营养特性及其在畜禽生产中的应用

  • 安济山 ,
  • 刘宽博 ,
  • 王永伟 ,
  • 李爱科
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  • 1. 国家粮食和物资储备局科学研究院, 北京 100037;
    2. 湖南农业大学动物科学技术学院, 长沙 410128
安济山(1999-),男,新疆哈密人,硕士研究生,研究方向为动物营养与饲料科学。E-mail:1484737060@qq.com

收稿日期: 2019-12-24

  网络出版日期: 2020-07-15

基金资助

国家粮食和物资储备局科学研究院基本科研业务费专项课题"菜粕和麦麸饲用营养价值提升与豆粕替代技术研究"(ZX1907)

Nutritional Properties of Fermented Wheat Bran and Its Application in Animal Production

  • AN Jishan ,
  • LIU Kuanbo ,
  • WANG Yongwei ,
  • LI Aike
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  • 1. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;
    2. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received date: 2019-12-24

  Online published: 2020-07-15

摘要

小麦麸作为来源广泛的饲料资源,因营养成分不均衡、粗纤维含量较高,限制了其在饲料中的合理应用。微生物发酵工艺可以显著改善麦麸的营养特性,提升生物活性物质含量,从而发挥增强免疫功能、改善肠道健康、促进营养物质消化吸收等多种生理调控功能。因此,本文就国内外关于发酵麦麸的营养特性、生物活性物质的作用机理及其在畜禽生产中的应用等方面的最新研究进展进行综述,以期为发酵麦麸在畜禽生产中的合理应用提供依据。

本文引用格式

安济山 , 刘宽博 , 王永伟 , 李爱科 . 发酵麦麸的营养特性及其在畜禽生产中的应用[J]. 动物营养学报, 2020 , 32(7) : 3064 -3071 . DOI: 10.3969/j.issn.1006-267x.2020.07.015

Abstract

Wheat bran is a widely used feed resource in China, but its application in animal feed is restricted for its unbalanced nutrition composition and high contents of crude fiber. Microbial fermentation technology can significantly improve the nutritional properties of wheat bran and increase the level of bioactive substances, which can play several physiological regulation functions, such as enhancing immune function, improving intestinal health, and promoting the digestion and absorption of nutrients. Therefore, this paper mainly reviews the latest research progress on the nutritional characteristics of fermented wheat bran, the action mechanism of bioactive substances and its application in poultry and livestock production, hoping to provide the basis for the rational application of fermented wheat bran.

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